Nothing tastes better than the first few springtime meals. Light, bright and packed with fresh veggies; these are my favorite ways to celebrate the season.
Creamy Chicken Stew
200g chopped chicken filet steak into cubed
1 medium carrot
handful of chestnuts mushrooms
1 salad onions chopped
1 sweet long red pepper, sliced
1tbsp creme fraiche
2tsp fresh/dry parsley/basil/mint
200-250ml of water
1tsp olive oil
*makes 3-4 portions
*suitable for freezing
*suitable from 12 months
*Prep time 10 minutes
*Cooking 20-25 minutes
Heat oil in saucepan (ideally non-stick one) add onions, gently stirring for 3 minutes.
Add chicken, mushrooms and pepper stirring until browned and soft all over.
Add carrots pour over water.
Bring to the boil, stir (for about 15 minutes) reduce heat and add broccoli, simmer gently for about 5 minutes until broccoli are tender and chicken is cooked through with no pink meat.
Stir through the creme fraiche and herbs.
For babies over 12 months chopped by hand to desired consistency. Enjoy!
Fusilli Pasta with Homemade Broccoli/Avocado Pesto
2 heads of broccoli, cut into florets
1 ready to eat medium avocado
2/3 cup (60 grams) parmesan, grated
40g of pinenuts
a small handful of fresh mint, leaves picked
a small handful of chives, roughly chopped
a small handful of basil, leaves picked
zest of 1 lemon
3/4 (185 ml) cup extra virgin olive oil
to serve, grated parmesan and fresh basil leaves
*makes family size portion
* pop the extra pesto into a sterilized jar, top with olive oil and store in the fridge for a good 2-3 weeks
*suitable from 12 months
*Prep time 5 minutes
*Cooking 15 minutes
Bring two large pots of water to the boil.
Add the broccoli to one pot and cook until tender, five minutes or so. Drain and set aside to cool slightly before using this broccoli to make the pesto.
Meanwhile, add the pasta to the other pot of boiling water and cook until the pasta is aldente. Drain and set aside.
Place the slightly cooled broccoli, avocado, parmesan, mint, chives, basil, lemon zest and pinenuts into a food processor and blend until thoroughly combined. With the motor running on low, slowly add the extra virgin olive oil and blend until combined.
Place the cooked pasta into a large bowl, add a few heaped tablespoons of the pesto and gently stir to combine.
Pour the pesto smothered pasta into a serving bowl, top with fresh basil leaves, a good shaving of parmesan and serve. Enjoy!
Roasted Vegetable Tart
1 medium aubergine, cut into dice
2 red peppers, halved, deseeded and cut into dice
1 medium courgette, cut into dice
a handful of basil, leaves picked
2 tbsp olive oil
320g pack Shortcrust Sheet
150g feta, cubed
3 large free range eggs
300ml half-fat crème fraîche
Preheat the oven to 200°C, gas mark 6. Place the aubergine, peppers and courgettes in a large baking tray. Drizzle the oil over and roast in the oven for 25 minutes until golden and softened. Set aside to cool.
Roll out the pastry to fit a 22cm deep loose-bottomed fluted tart tin. Carefully line the tin with the pastry, pressing it into the corners. Prick the base with a fork. Line the pastry case with a sheet of baking parchment and fill with baking beans. Bake blind for 20 minutes then carefully remove the paper and beans.
Stir the basil (reserving some for garnish) and feta into the roasted veg and spoon into the pastry case. Whisk the eggs and crème fraîche with a pinch of salt then carefully pour over the filling. Place in the oven and bake for 45-50 minutes until the filling is set and the top is a light golden colour. Leave to rest for 10 minutes before removing from the tin and leaving to cool before serving. Serve scattered with the reserved basil.
Don’t forget to pin this for later! Enjoy!